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Scallop and Shrimp Casserole

2 lbs. Scallops (not bay)
1 lb. medium Shrimp, peeled
1 (28 oz.) can stewed tomatoes
3/4 - 1 lb. Feta cheese
1/4 cup white wine
1 large onion, sliced
1 clove garlic, minced
1 tsp. sugar
1/2 stick butter
Fresh parsley


Preheat oven to 400 F. Brown onion and garlic. Add tomatoes and sugar. Simmer, covered 30 minutes, stirring occasionally. Cook seafood in butter for 2 minutes or until white, not clear. Set aside in bowl. Put white wine in pan and cook down for 2 minutes. Pour sauce into mixture. Put seafood into flat casserole. Top with sauce. Sprinkle with Feta cheese and parsley. Bake 20 minutes at 400 F. Serve over rice. Recipe can be prepared ahead.


Serves 6





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